Savory macarons could be elegant addition to cocktail party. First time when I served smoked salmon macarons at our special gathering, my friends had no idea that small appetizers were macarons. I had many people asking me for recipe of this delicious food. I am sharing today Smoked salmon macarons recipe.
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What are savory macarons?
Savory macarons are macarons that are made with nontraditional filling. For example, smoked salmon. From my personal experience, I must admit that French meringue technique works best for creating savory macarons shells. You can’t just remove amount of sugar in the classic macarons recipe, as macarons shells depend on sugar for structure. But you can lower sugar and macarons shells will not be very sweet. Another tip for savory macarons is to make macarons shells with pumpkin or sunflower seeds flour. Replacing almond flour for different flour in the shells will give you less sweeten result and will be perfect when paired with savory filling. At his point is important to find balance between macaron shells and the filling.
Tips to make savory macarons:
- Fill the macarons close to serving time because the shells soften as they sit.
- Macarons shells can be made in advance.
- Only one macaron shell could be used for serving.
Ingredients for smoked salmon filling
- Smoked salmon
- Philadelphia cream cheese
- Unsalted butter
- Smoked paprika powder
- Chopped fresh dill
- Chopped capers
How to make smoked salmon macarons
Make macaron shells. For recipes and instrustions check here.
Make smoked salmon filling. Cut smoked salmon into small pieces. In a food processor, combine cream cheese and unsalted butter.
Tip from Marina: cream cheese and unsalted butter should be room temperature.
Pulse for a few seconds, or until it creates creamy consistency. Add smoked salmon, paprika, chopped dill and chopped capers. On the low-speed blend all ingredients together. Place mixture in the bowl and refrigerate for at least 30 minutes to chill and firm. Transfer the smoked salmon filling to a pastry bag with Wilton 4B pipping tip.
Assemble macarons. Pipe generous amount on one macaron shell. Decorate with capers, scallions, dill, and small piece of smoked salmon. Serve immediately.
Smoked salmon macarons
- 1 Food processor
- 226 gr (1 pack) Philadelphia cream cheese
- 113 gr (1 stick) unsalted butter
- 100 gr smoked salmon
- 5 gr (1 teastppon) smoked paprika powder
- 5 gr (1 Tablespon) chopped fresh dill
- 10 gr (1 Tablesppon) chopped capers
- Cut smoked salmon into small pieces.
- In a food processor, combine cream cheese and unsalted butter. Pulse for a few seconds, or until it creates creamy consistency.
- Add smoked salmon, paprika, chopped dill and chopped capers. On the low-speed blend all ingredients together.
- Place mixture in the bowl and refrigerate for at least 30 minutes to chill and firm.
- Transfer the smoked salmon filling to a pastry bag with Wilton 4B pipping tip.
- Pipe generous amount on one macaron shell.
- Decorate with capers, scallions, dill, and small piece of smoked salmon.
- Serve immediately.